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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Neeka who wrote (20134)	9/6/2007 9:58:04 PM
From: William H Huebl	Read Replies (1) \| Respond to of 25073

Thanks for asking.... I feel honored. I always thought it was to kill the bacteria and other thingies on the veggies. Some of my freezing exploits include: okra, kale, broccoli and snap peas. I always drop them in boiling water a few minutes and that seems to work. Corn.... I would do the same thing although one instruction said to boil it for 10 minutes - heck, that is as long as I usually cook it anyway. The best explanation I found was: 5. Why blanch vegetables before freezing them? Blanching is the process of heating or scalding vegetables in boiling water or steam for a short time. This slows or stops enzymatic action that reduces flavor, color and texture. It also removes dirt and organisms from vegetable surfaces; helps retard vitamin loss; and wilts or softens vegetables, making them easier to pack in freezer containers. Green peppers are the exception and require no blanching. 6. How should I blanch vegetables? Use a wire blanching basket and covered saucepan, or a wire basket into a large kettle with a fitted lid. Use one gallon of vigorously boiling water per pound of prepared vegetables. After putting vegetables into the basket, lower it into the container and begin blanching time as soon at the water returns to a boil, usually within one minute. If it takes longer to return to a boil, you’re using too much vegetable for the amount of water. Be sure to keep heat high for the total blanching time. 7. Why do I need to cool vegetables after blanching? Quickly and thoroughly cool vegetables to stop the cooking process. Otherwise, they’ll be overcooked and lose flavor, color, vitamins and minerals. The above is from the first link below.... the others don't seem as thorough: ces.ca.uky.edu bigoven.com lancaster.extension.psu.edu associatedcontent.com